Butterfinger Cookie Dough Cheesecake Bars

You are wearing eating pants for these Butterfinger Bars, right? Like I mentioned in the previous post all prayers for mercy will go unanswered. So, before we get started, let’s agree will power is overrated and accept that your hips are going to pissed. Done? Alright, let’s get obscene.

Going from the bottom up you’ll find a chocolate chip cookie dough crust that’s been layered with a heavy bricking of 5 king size packages of Butterfinger. To add some soft creaminess against the Butterfinger crunch and ease the sweetness is a layer of cheesecake. Finishing things off is a crumbled sprinkling of more cookie dough and a fistful mini chocolate chips.

Butterfinger Cookie Dough Cheesecake Bars

I know these are a little over the top, but remember when I made these Extreme Brownie? Yeah—let’s be glad that I didn’t take these Butterfinger Cookie Dough Cheesecake Bars and wrap it in puff pastry. Although thinking it about now, it would probably make this even better by adding another textured layer and some salty to the sweet equation. If anyone decides to go extreme like that, come back and let the rest of us know.

Butterfinger Cookie Dough Cheesecake Bars

Yield: Makes one 8×8 pan

Ingredients

Chocolate chip cookie layer

½ cup butter, melted

½ cup brown sugar

1 egg

½ teaspoon vanilla

¾ cup flour plus 2 tablespoons

1 cup mini chocolate chips + 1/2 cup for top

5 Butterfinger bars, king size

Cheesecake layer

8oz. cream cheese, room temperature

1/3 cup sugar

1 egg

1 teaspoon vanilla

Instructions

Preparation:

Create a sling by lining the pan with foil so that there is a one inch overhang on each side. Cover foil with bake spray. Heat oven to 375 degrees F.

To make chocolate chip cookie layer

Melt butter and let cool to warm. Add in brown sugar and mix to combine. Add in egg and vanilla extract and mix to combine. Add in flour and fold to combine. Add in 1 cup of mini chocolate chips and fold to combine. Pour mixture into pan; set aside.

To make cheesecake

Add all ingredients in a bowl and beat until blended. Set aside.

Assembly

Press 3/4 of cookie mixture into pan. Place Butterfinger bars side-by-side on top of cookie dough. Pour cheesecake mixture on top. Crumble remaining cookie dough sprinkle on top of cheesecake layer along with remaining 1/2 cup of chocolate chips all over top.

Transfer pan to oven and bake for about 30-40 minutes at 375 degrees F. Remove from oven set on wire rack to cool.

Notes

A few notes:

I used the king size Butterfinger because that's what was readily available to me, but any size will work fine.

And of course if Butterfinger is not your thing, replace it with any candy bar or just skip the candy portion all together.

I forgot to use a foil sling for the pan—don’t be like me. Sling your pan, it will be easier to remove the bars.

For ease of cutting and for clean edges, chill bars in the refrigerator before cutting. Place cut bars in the refrigerator until ready to serve. Bars should be served room temperature, so place them on the counter 20 minutes prior to serving.

Comments

My friend just told me about your blog and also “Cooking With Mr. C.” on Facebook. (also a blog) I just “Liked” his Facebook page and came to your site. It looks terrific. I love when people share blogs with each other. Denise

I made these last year for a cookie exchange I attend every Christmas and won best overall! I’m baking them again for the same party as I write…def a day-in-the-kitchen fave for me every Christmas now!

I was extremely disappointed in this dessert. The cream cheese mixture seemed weird to begin with, and then it literally would not bake. The recipe says 30-40 minutes, but it probably took about two hours to fully bake. Also, the recipe does not specify how to tell when the dessert is done, i.e what a toothpick should look like after being inserted into the middle. After baking this for hours, the crust and butterfingers tasted fine, but the cream cheese mix part of the dessert tasted really weird. Overall, extremely disappointing. Would not recommend.

I made a 9×13 because I am taking these to a party. I doubled the recipe. I put them in the oven for 35 minutes and checked them – the center was clearly undercooked and wiggly when I shifted the pan. I added 5 more mins, then 5 more, then 2 more. So…47 minutes total. The edges are very brown and the center is golden brown and firm. Toothpick came out clean. I am worried that the corner pieces will be dry because they are darker brown than I would make chocolate chip cookies. Hopefully the cream cheese will keep everything moist. Waiting for the party!!

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.